Subjects -> FOOD AND FOOD INDUSTRIES (Total: 400 journals)
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    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)                  1 2     

Showing 1 - 62 of 62 Journals sorted alphabetically
Acta Alimentaria     Full-text available via subscription   (Followers: 2)
Acta Universitatis Cibiniensis. Series E: Food Technology     Open Access   (Followers: 1)
Acta Universitatis Sapientiae, Alimentaria     Open Access   (Followers: 2)
adhäsion KLEBEN & DICHTEN     Hybrid Journal   (Followers: 7)
Advances in Food and Nutrition Research     Full-text available via subscription   (Followers: 59)
Advances in Nutrition     Hybrid Journal   (Followers: 55)
African Journal of Drug and Alcohol Studies     Full-text available via subscription   (Followers: 5)
African Journal of Food, Agriculture, Nutrition and Development     Open Access   (Followers: 15)
Agricultural and Food Science     Open Access   (Followers: 14)
Agriculture & Food Security     Open Access   (Followers: 20)
Agriculture and Food Sciences Research     Open Access   (Followers: 9)
Agro-Science     Full-text available via subscription   (Followers: 2)
Agroecology and Sustainable Food Systems     Hybrid Journal   (Followers: 12)
Agrosearch     Open Access  
Alimentos Hoy     Open Access   (Followers: 1)
American Journal of Food and Nutrition     Open Access   (Followers: 46)
American Journal of Food Science and Technology     Open Access   (Followers: 3)
American Journal of Food Technology     Open Access   (Followers: 9)
Amerta Nutrition     Open Access   (Followers: 1)
Amino Acids     Hybrid Journal   (Followers: 8)
Animal Production     Open Access   (Followers: 3)
Animal Production Science     Hybrid Journal   (Followers: 8)
Annual Review of Food Science and Technology     Full-text available via subscription   (Followers: 13)
Anthropology of food     Open Access   (Followers: 16)
Applied Food Biotechnology     Open Access   (Followers: 4)
Applied Food Research     Open Access   (Followers: 2)
Archaeology of Food and Foodways     Full-text available via subscription   (Followers: 1)
Archiva Zootehnica     Open Access  
Arquivos Brasileiros de Alimentação     Open Access  
Asian Food Science Journal     Open Access   (Followers: 1)
Asian Journal of Animal and Veterinary Advances     Open Access   (Followers: 8)
Asian Journal of Cell Biology     Open Access   (Followers: 4)
Asian Journal of Clinical Nutrition     Open Access   (Followers: 12)
Asian Journal of Crop Science     Open Access   (Followers: 3)
Asian Plant Research Journal     Open Access  
Bangladesh Rice Journal     Open Access  
Bioactive Compounds in Health and Disease     Open Access  
Biotechnology and Genetic Engineering Reviews     Hybrid Journal   (Followers: 9)
British Food Journal     Hybrid Journal   (Followers: 14)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca : Food Science and Technology     Open Access   (Followers: 1)
Canadian Food Studies / La Revue canadienne des études sur l'alimentation     Open Access   (Followers: 1)
Chemical Research in Chinese Universities     Hybrid Journal   (Followers: 4)
COCOS : The Journal of the Coconut Research Institute of Sri Lanka     Open Access   (Followers: 1)
Cogent Food & Agriculture     Open Access  
Comprehensive Reviews in Food Science and Food Safety     Hybrid Journal   (Followers: 4)
Critical Reviews in Food Science and Nutrition     Hybrid Journal   (Followers: 27)
Cuizine: The Journal of Canadian Food Cultures / Cuizine : revue des cultures culinaires au Canada     Open Access   (Followers: 4)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 21)
Culture, Agriculture, Food and Environment     Hybrid Journal   (Followers: 8)
Current Botany     Open Access   (Followers: 1)
Current Opinion in Food Science     Hybrid Journal   (Followers: 2)
Current Research in Dairy Sciences     Open Access   (Followers: 3)
Current Research in Food Science     Open Access  
Current Research in Microbiology     Open Access   (Followers: 20)
Current Research in Nutrition and Food Science     Open Access   (Followers: 6)
CyTA - Journal of Food     Open Access  
Detection     Open Access   (Followers: 3)
EFSA Journal     Open Access   (Followers: 3)
EFSA Supporting Publications     Open Access  
Emirates Journal of Food and Agriculture     Open Access   (Followers: 1)
Enzyme Research     Open Access   (Followers: 4)
Estudios sociales : Revista de alimentación contemporánea y desarrollo regional     Open Access  
EUREKA : Life Sciences     Open Access  
European Food Research and Technology     Hybrid Journal   (Followers: 8)
European Journal of Nutrition & Food Safety     Open Access   (Followers: 1)
Flavour and Fragrance Journal     Hybrid Journal   (Followers: 4)
Focusing on Modern Food Industry     Open Access   (Followers: 2)
Food & Function     Hybrid Journal   (Followers: 6)
Food & Nutrition Research     Open Access   (Followers: 34)
Food Additives & Contaminants Part A     Hybrid Journal   (Followers: 9)
Food Additives and Contaminants: Part B: Surveillance     Hybrid Journal   (Followers: 2)
Food Analytical Methods     Hybrid Journal   (Followers: 2)
Food and Applied Bioscience Journal     Open Access  
Food and Bioprocess Technology     Hybrid Journal   (Followers: 4)
Food and Bioproducts Processing     Hybrid Journal   (Followers: 3)
Food and Chemical Toxicology     Hybrid Journal   (Followers: 18)
Food and Ecological Systems Modelling Journal     Open Access  
Food and Energy Security     Open Access   (Followers: 3)
Food and Environment Safety     Open Access   (Followers: 3)
Food and Nutrition Bulletin     Hybrid Journal   (Followers: 6)
Food and Nutrition Sciences     Open Access   (Followers: 24)
Food and Public Health     Open Access   (Followers: 10)
Food and Waterborne Parasitology     Open Access  
Food Biology     Open Access   (Followers: 1)
Food Biophysics     Hybrid Journal   (Followers: 2)
Food Bioscience     Hybrid Journal   (Followers: 1)
Food Biotechnology     Hybrid Journal   (Followers: 8)
Food Chemistry     Hybrid Journal   (Followers: 18)
Food Chemistry : Molecular Sciences     Open Access   (Followers: 1)
Food Chemistry : X     Open Access   (Followers: 1)
Food Control     Hybrid Journal   (Followers: 9)
Food Digestion     Hybrid Journal   (Followers: 5)
Food Economics     Hybrid Journal   (Followers: 2)
Food Ethics     Hybrid Journal   (Followers: 2)
Food Frontiers     Open Access   (Followers: 1)
Food Hydrocolloids     Hybrid Journal   (Followers: 2)
Food Hydrocolloids for Health     Open Access  
Food Microbiology     Hybrid Journal   (Followers: 16)
Food New Zealand     Full-text available via subscription   (Followers: 1)
Food Packaging and Shelf Life     Hybrid Journal   (Followers: 3)
Food Quality and Preference     Hybrid Journal   (Followers: 5)
Food Quality and Safety     Open Access   (Followers: 2)
Food Research International     Hybrid Journal   (Followers: 7)
Food Reviews International     Hybrid Journal   (Followers: 3)
Food Science & Nutrition     Open Access   (Followers: 59)
Food Science and Biotechnology     Hybrid Journal   (Followers: 5)
Food Science and Human Wellness     Open Access   (Followers: 4)
Food Science and Quality Management     Open Access   (Followers: 4)
Food Science and Technology     Open Access   (Followers: 2)
Food Science and Technology International     Hybrid Journal   (Followers: 3)
Food Security     Open Access   (Followers: 11)
Food Structure     Hybrid Journal   (Followers: 3)
Food Technology and Biotechnology     Open Access  
Foodborne Pathogens and Disease     Hybrid Journal   (Followers: 11)
Foodnews     Partially Free   (Followers: 2)
Foods     Open Access  
Frontiers in Sustainable Food Systems     Open Access   (Followers: 2)
Functional Foods in Health and Disease     Open Access  
Future of Food : Journal on Food, Agriculture and Society     Open Access   (Followers: 19)
Gastroia : Journal of Gastronomy And Travel Research     Open Access  
Global Food History     Hybrid Journal   (Followers: 2)
Global Food Security     Hybrid Journal   (Followers: 2)
GM Crops and Food: Biotechnology in Agriculture and the Food Chain     Open Access   (Followers: 4)
Grain & Oil Science and Technology     Open Access  
Grasas y Aceites     Open Access  
Himalayan Journal of Science and Technology     Open Access  
Indonesian Food and Nutrition Progress     Open Access  
Indonesian Food Science & Technology Journal     Open Access  
INNOTEC : Revista del Laboratorio Tecnológico del Uruguay     Open Access  
Innovative Food Science & Emerging Technologies     Hybrid Journal   (Followers: 3)
International Journal of Agricultural Science and Food Technology     Open Access  
International Journal of Agriculture, Environment and Food Sciences     Open Access   (Followers: 1)
International Journal of Dairy Science     Open Access   (Followers: 4)
International Journal of Food Contamination     Open Access  
International Journal of Food Design     Hybrid Journal   (Followers: 1)
International Journal of Food Microbiology     Hybrid Journal   (Followers: 16)
International Journal of Food Properties     Open Access   (Followers: 1)
International Journal of Food Safety, Nutrition and Public Health     Hybrid Journal   (Followers: 20)
International Journal of Food Science     Open Access   (Followers: 3)
International Journal of Food Science & Technology     Hybrid Journal   (Followers: 5)
International Journal of Food Science and Agriculture     Open Access   (Followers: 4)
International Journal of Food Science and Nutrition Engineering     Open Access   (Followers: 6)
International Journal of Gastronomy and Food Science     Open Access   (Followers: 5)
International Journal of Meat Science     Open Access  
International Journal of Poultry Science     Open Access   (Followers: 4)
International Journal on Food System Dynamics     Open Access   (Followers: 2)
International Journal on Food, Agriculture and Natural Resources : IJ-FANRES     Open Access  
Investigación Pecuaria     Open Access   (Followers: 1)
Italian Journal of Food Safety     Open Access   (Followers: 1)
Italian Journal of Food Science     Open Access   (Followers: 1)
itepa : Jurnal Ilmu dan Teknologi Pangan     Open Access  
JDS Communications     Open Access   (Followers: 1)
JOT Journal für Oberflächentechnik     Hybrid Journal   (Followers: 1)
Journal für Verbraucherschutz und Lebensmittelsicherheit     Hybrid Journal   (Followers: 1)
Journal of Agriculture and Food Research     Open Access  
Journal of Agriculture and Food Sciences     Full-text available via subscription   (Followers: 1)
Journal of Agriculture and Natural Resources     Open Access  
Journal of Agriculture, Food Systems, and Community Development     Open Access   (Followers: 3)
Journal of AOAC International     Hybrid Journal   (Followers: 4)
Journal of Applied Botany and Food Quality     Open Access   (Followers: 3)
Journal of Aquatic Food Product Technology     Hybrid Journal   (Followers: 3)
Journal of Culinary Science & Technology     Hybrid Journal   (Followers: 1)
Journal of Ethnic Foods     Open Access   (Followers: 1)
Journal of Fisheries and Aquatic Science     Open Access   (Followers: 3)
Journal of Food and Drug Analysis     Open Access  
Journal of Food Biochemistry     Hybrid Journal   (Followers: 4)
Journal of Food Chemistry & Nanotechnology     Open Access   (Followers: 1)
Journal of Food Chemistry and Nutrition     Open Access   (Followers: 6)
Journal of Food Composition and Analysis     Hybrid Journal   (Followers: 1)
Journal of Food Engineering     Hybrid Journal   (Followers: 5)
Journal of Food Industry     Open Access  
Journal of Food Lipids     Hybrid Journal  
Journal of Food Measurement and Characterization     Hybrid Journal  
Journal of Food Microbiology     Open Access   (Followers: 7)
Journal of Food Process Engineering     Hybrid Journal  
Journal of Food Processing & Beverages     Open Access  
Journal of Food Processing & Technology     Open Access   (Followers: 1)
Journal of Food Processing and Preservation     Hybrid Journal   (Followers: 2)
Journal of Food Products Marketing     Hybrid Journal   (Followers: 1)
Journal of Food Protection(R)     Full-text available via subscription   (Followers: 7)
Journal of Food Quality     Hybrid Journal   (Followers: 5)
Journal of Food Research     Open Access   (Followers: 3)
Journal of Food Safety     Hybrid Journal   (Followers: 11)
Journal of Food Science     Hybrid Journal   (Followers: 10)
Journal of Food Science and Nutrition Therapy     Open Access   (Followers: 1)
Journal of Food Science and Technology     Hybrid Journal   (Followers: 4)
Journal of Food Science and Technology Nepal     Open Access  
Journal of Food Science Education     Hybrid Journal   (Followers: 4)
Journal of Food Security     Open Access   (Followers: 2)
Journal of Food Security and Agriculture     Open Access   (Followers: 1)
Journal of Food Studies     Open Access   (Followers: 5)
Journal of Food Technology, Siam University     Open Access  
Journal of Foodservice     Hybrid Journal  
Journal of Functional Foods     Hybrid Journal   (Followers: 2)
Journal of Future Foods     Full-text available via subscription   (Followers: 2)
Journal of Halal Product and Research     Open Access  
Journal of Hydrogels     Full-text available via subscription  
Journal of Ichthyology     Full-text available via subscription   (Followers: 5)
Journal of Insects as Food and Feed     Hybrid Journal  
Journal of Maize Research and Development     Open Access   (Followers: 2)

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Journal of Food Science and Nutrition Therapy
Number of Followers: 1  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2641-3043
Published by Peertechz Homepage  [75 journals]
  • Effects of Extraction Temperature and Particle Size on Quality of Edible
           Oil from Podocarpus Falcatus Seed by Aqueous Method, Ethiopia

    • Abstract: Objective: The kernel from Podocarpus falcatus has potential for the production of edible oil. The oil is currently extracted using a traditional inefficient method for the purpose of household consumption. The objective of this study was to investigate the effects of particle size and extraction temperature on the yield and quality of oil extracted from P. Falactus seeds by the aqueous method. The experiment was carried out in a completely randomized design that comprised of three aqueous temperatures (70, 80, and 900C) and three particle sizes (0.25, 0.50, and 0.75mm). Results: The maximum oil yield in this study was obtained at 22.29 and 22.38±2.10% at an extraction temperature of 70°C and the particle size of 0.5mm respectively. Particle size and oil yield have a correlation in that higher extraction were obtained (25%) as the particle size decreased. The particle size and temperature interaction had a positive effect on yield and maximum oil yield (25.25%) was obtained by the combination of 0.25mm particle size and 70°C. The peroxide, iodine, and saponification values were obtained with an acceptable range by the combination of 0.25mm and within the acceptable limit of edible oil 70°C. Yield and oil quality were influenced by extraction particle size and temperature.
      PubDate: 25 Mar, 2022
       
  • Biochemical applications and application of indicators in blood and lymph
           after a new feed additive based on bentonite

    • Abstract: The aim of the study was to assess the physiological and biochemical action the new feed additive.The studies were carried out on white laboratory rats of the Spraque Dawley line. The additive consisted of four ingredients - bentonite, barley, wheat, calcium phosphate, in the ratio (2: 8: 8: 2). The use of fortified, enriched with vegetable fat-protein components, feed additive with natural montmorillonite (bentonite) affects the protein, carbohydrate and fat metabolism in the body, contributes to an increase in the weight of the animal. After prolonged intake of the feed additive, enzymatic activity and an increase in the content of protein, glucose, and lipids in the blood were observed. The feed additive has a good adsorptive and antioxidant effect, reducing toxic products, participating in the inactivation of free radicals, and exerting a protective effect on cell membranes. When feeding with a fodder additive, the protein content in the diet increased, as compared with the control, it should be noted that the phosphorus content in the blood and lymph increased, the increase in energy costs increased with an increase in muscle mass. The supplement is high in calories, has an antioxidant and adaptogenic effect, maintains a balance of biochemical and oxidative processes and can be recommended as a safe and effective supplement to the daily diet of farm animals.
      PubDate: 02 Feb, 2022
       
  • Indigenous knowledge on camel milk and camel milk products hygienic
           handling, processing and utilization in Borana Area, Southern Ethiopia

    • Abstract: The study was conducted to assess traditional camel milk and camel milk products handling, preservation and processing, as well as utilization in Borana area. A total of 132 and 24 respondents were selected from milk producers and supplies, respectively through purposive sampling technique and interviewed on various aspects of camel milk and camel milk products using a single-visit multiple-subject diagnostic survey. Survey results revealed that the majority of camel dairying was done by women. Result showed hygienic handling of camel milk and milk products of pastoralists and agro-pastoralists was poor. Respondents reported that they preserved camel milk by washing and smoking milk vessels, keeping milk in a cold place and processing into other milk products. All most all respondents use camel milk mainly in its raw state for home consumption. Most of the respondents in the study area traditionally process camel milk into other camel milk products mainly during surplus milk production. The major product produced by respondents was fermented sour camel milk, locally named chuuchee. According to respondents lack of cooling facilities, improper collection center, lack of milk collection equipment, market milk selling shed, quick spoilage of milk due to the hot environment, seasonality of milk supply and marketing are the main constraints. Establishment of milk collection centers and introduction of small-scale milk processing plants with market linkage might help to solve camel milk hygienic handling and marketing problems in the study area.
      PubDate: 28 Oct, 2021
       
  • Effect of curing condition on shelf life of fresh potatoes storage in
           Easter Hararghe zone of Oromia region

    • Abstract: The quality of potato and its storage life is reduced by the loss of moisture loss, decay and physiological breakdown. These deteriorations are directly related to storage temperature, relative humidity, air circulation and gas composition Curing process which is hardening the skin of potatoes and Bruise prevention is an important part of keeping quality of potatoes with minimum weight loss and storage diseases. The process was facilitated by dark, dry and warm location for six (6), and eight (8) days, at temperature ranges of 17ºC -20ºC and relative’s humidity of 74-85 % to healing wound. In addition, curing tubers, the storage has been constructed by integrating the application storage techniques, design factors and management fundamentals into storage systems to minimize the storage losses. As a result of storage good management of the storage temperature observed as 12-16˚C inside and 25-30˚C outside, relative humidity of 77-85 % inside and 40-50 % outside. The observations of weight changes were recorded till end of storage over a 10-14 week throughout storing period with the total physiological loss of 18-24% with loss of (Gudanne < Shantama < Tulema) resulted under six day curing. Total losses include sprouting, greening moisture loss and rotting. Among these (sprouted (%) of lowest mean values loss was resulted as 2.0, 2.01 and 2.5, moisture losses (%) 0.58, 0.56 and 0.63, for variety of gudane, shantama and tulama respectively out of 18 kg before storage, in addition six day curing had significance effect among treatment, on moisture losses, and sprouted, but non significance for rotten and color change at (P< 0.05). As well as the laboratory result of chemical composition of stored tubers were match with that of scientific findings. Since curing and storing of the potato tubers results shows minimal tuber weight loss and chemical composition quality via 10th to 14 week in storage, we recommend farmers to cure before storing the potato tubers under good storage management to slow down deterioration.
      PubDate: 24 Mar, 2021
       
  • Update on mycotoxin contamination of maize and peanuts in East African
           Community Countries

    • Abstract: The East African Community (EAC) is a regional Inter-Governmental body comprising of Uganda, Kenya, Tanzania, Rwanda, Burundi, and South Sudan. This region produces and extensively consumes maize and peanuts as staple foods. Maize and peanuts are susceptible to fungal growth and mycotoxin contamination and this is favored by high temperatures, high humidity as well as other factors such as grain damage by birds or insects, poor postharvest handling, and storage. Mycotoxins are toxic secondary metabolites of fungi that contaminate food with far-reaching consequences on human and animal health in addition to causing huge economic losses. Major mycotoxins of concern in maize and peanuts are Aflatoxins, Fumonisins, Zearalenone, and Deoxynivalenol. Among the East African Community countries aflatoxins and fumonisins are the most detected and researched mycotoxins in maize and peanuts. The highest reported aflatoxin contamination levels in maize and peanuts among the East African Community countries were 48,000μg/kg and 7,525μg/kg respectively both of which were recorded in products from Kenya while the highest fumonisin contamination in maize was 18,184 μg/kg which was reported in products from Tanzania. Human beings are exposed to mycotoxins mainly through the consumption of contaminated foods or their products. The East African Community through the East African Bureau of Standards set regulatory limits for aflatoxins and fumonisins in maize and peanuts at 5 ppb for aflatoxin B1, 10 ppb for total aflatoxins, and 2000 ppb for fumonisins. This paper reviews the current literature on mycotoxin contamination of Maize and Peanuts in the East African Community region, current regulations, their negative consequences on health and trade as well as factors contributing to their high prevalence in the region.
      PubDate: 24 Feb, 2021
       
  • Study of radiocesium contamination from Chernobyl accident in samples of
           black blueberry jams

    • Abstract: More than 30 years after the Chernobyl accident, foodstuff based on black blueberries (Vaccinium myrtillus) with relevant 137Cs activity concentrations are still found in the European Union market. Recently, mass media reported that food products based on black blueberries produced in UE were rejected by Asian markets because the 137Cs activity concentration was greater than 100 Bq kg-1. It is known that Ukraine, Belarus and Russia are great exporters of black blueberries: there is a strong suspicion that the berries are collected also from the most radio-contaminated areas of these countries and introduced in UE markets. For this reason, about 40 samples of black blueberry preserves as jams, marmalades, stewed fruits were analysed with high resolution gamma spectrometry to measure 137Cs and 134Cs activity concentration. All the food preparations of the study have been collected in supermarkets and in local stores of northern Italy. 134Cs was less than minimum detectable activity in all samples, as expected following its half-life. On the other hand, 137Cs activity concentration was widely variable among samples: the minimum, mean and maximum concentration were 1, 54 and 162 Bq kg-1, respectively. The activity concentrations found in these products were corrected for the radioactive decay and reported to the same date. The activity concentration in fruits used for preserves was calculated from fruit percentage content reported on the product label. In fruits used for marmalades, jams and stewed fruits, 137Cs activity concentration up to 230 Bq kg-1 was found. In a sample of blueberries in syrup, 137Cs activity concentration in blueberries was 450 Bq kg-1.From statistical analysis and contamination data of European soil, it is clearly seen that the contamination from Chernobyl accident is still relevant in some forest ecosystems and its transfer to some vegetables must be taken in account. Organic and non-organic jams show no significant difference in terms of mean 137Cs concentration. However, a potential multimodal distribution is observed for organic products, highlighting the possibility of fruit harvesting in areas with different 137Cs soil concentration. The results of this study are aimed to expand the current knowledge on the distribution of 137Cs in black blueberry products, allowing health organizations to improve the absorbed dose budget from raw berries-based food.
      PubDate: 11 Jun, 2021
       
  • Microbiological evaluation of meat sold in butcheries shop of Cheleleka
           town in anchar woreda, West Harerge, Oromia, Ethiopia Western Ethiopia

    • Abstract: Food borne infections and disease are a main international health problem with consequent economic loss and deaths. Meat is considered the most vital source of proteins consumed by humans, so far, most perishable. For highly consumable foodstuffs such as fresh red meat, the hazard of food poisoning is mainly high since it contains all the nutrients that support bacterial growth. The objective of the study was evaluated bacteriological meat quality sold in shops of Cheleleka town in west harerge zone, Oromia region, Ethiopia. Samples of kitfo and gored-gored were collected from five different meat shops. The microbial quality of raw meat sold in five most popular meat shops in the of Cheleleka Town was determined to ascertain its safety. The meat samples were taken from Genet, Wondu, Ayichuluhum, Alemayehu, and Kamil shops. A total of 10 raw meat samples were collected in two successive visits. Raw samples from Ayichuluhum had the highest mean total aerobic bacterial count of 3.3 × 106 cfu/g for kitfo and 2.8 x 106 cfu/g for gored-gored. The lowest counts were obtained from Genet (7.8 × 105 cfu/g and 7 x 105 cfu/g) for Kitifo and Gored-gored were recorded respectively. The highest mean fecal counts (2.0 × 106 cfu/g for kitfo and 1.7 × 106 cfu/g for gored-gored) were obtained also from Ayichuluhum shop. From Genet shop was seen the lowest fecal coliform bacterial counts of 4.3 × 105 cfu/g for Kitifo and 4 × 105 cfu/g for gored-gored. Bacterial species isolated from the samples were mostly Gram-positive rods and Gram-positive spherical bacteria in clumps. Some Gram-negative rods were also seen some of which may be fecal coliforms. The high bacteria count and diversity of bacterial isolates from the samples tested is an indication of its low bacteriological quality, and this can make it a potential source of food infection.
      PubDate: 05 Nov, 2021
       
 
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